Savory rose pie stuffed with Parmigiano Reggiano, sun-dried tomato pâté and almonds

Put the two types of flour, brewer's yeast, water and olive oil in the bowl of a planetary mixer. Mix the ingredients using the “K” beater, then replace it with the dough hook and knead for about 15 minutes, adding salt toward the end when the dough is smooth and elastic. Cover with plastic wrap and allow to rise until doubled in volume (about 2 hours).

After this time, roll out the dough on a slightly floured pastry board to form a rectangle of about 17x11 inches. Spread the tomato pâté on the surface up to an inch from the edges, then sprinkle with grated Parmigiano Reggiano and almonds. Roll the dough by the long side to form a cylinder. Place the slim cylinder on the pastry board with the seam side down.

With a sharp knife, cut slices about 2 inches thick and arrange them, well-spaced, inside a pan lined with parchment paper. Cover with a damp cloth and allow to rise for 30 minutes.

Bake the rose pies in a pre-heated oven at 375°F/190°C for 45 minutes. Take out of the oven and allow to cool a little before serving.